Turkey Meatball Soup is wonderfully flavorful and hearty without being heavy. Perfect for relaxing or making a sick family member feel loved. And that’s on the lighter side. But you don’t have to tell anyone if you don’t want to. Your secret is safe with me.
Preparation:
Cook:
Level: Intermediate
Serves: 8
Ingredients
- 1 pound ground turkey
- 1 whole Egg
- 2 tablespoons Water
- ¼ cups Plain breadcrumbs
- ¼ cups Finely grated parmesan
- 2 tablespoons Chopped fresh parsley
- 2 cloves Garlic, peeled and chopped
- ¾ teaspoons Kosher salt
- ¼ teaspoons Freshly ground pepper
- 8 cups Chicken broth
- 1 cup Thinly sliced carrots
- 1 cup Orzo, Or Other Small Pasta
- 4 cups (packaged) Chopped Bok Choy (Asian cabbage family vegetable)
Preparation
1. Beat the egg and water well in a small bowl. Stir in the breadcrumbs and let stand for 5 minutes.
2. Place the turkey in a large bowl with the Parmesan, parsley, garlic, salt and pepper.
3. By now the breadcrumbs have absorbed the egg and water and thickened to a doughy consistency. Add the breadcrumb mixture to the rest of the meatball ingredients. Mix and knead with your hands until well blended.
4. Wet your hands, pinch off a small piece of the turkey mixture and roll it between your hands to form small, bite-sized meatballs. I usually get 55-60 meatballs. Chill the meatballs in the refrigerator for 30 minutes.
5. Pour the chicken broth into a large pot and bring to a boil over high heat.
6. Reduce heat to medium and add carrots and orzo. Simmer for about 7 minutes or until the carrots are tender.
7. Add the meatballs, one at a time, and once they are all added, continue to simmer for 10 minutes.
8. Stir in chopped bok choy and continue to simmer until meatballs are cooked through and bok choy is tender; about 5 more minutes.
9. Taste and add additional salt and pepper, to taste. It’s a thick soup. Add more chicken broth to thin it out, if desired.
10. Ladle soup into bowls and serve with crusty bread.